Antiplasto Platter

Ingredients

1 large aubergine (eggplant)
5 tbsp. olive oil
350g/12oz cherry tomatoes
2 tsp. caster sugar (confectioners sugar)
1 tbsp. red wine vinegar
225g/8oz baby onions (peeled)
150ml/¼ pint balsamic vinegar
250g/9oz mozzarella cheese
Marinated olives
A few rocket leaves (garnish)
25g/1oz parmesan cheese
Italian breads
(foccacia or ciabatta for example)

Method

Preheat the oven to 200°c/400°f/gas 6. Slice the aubergine about ½cm (¼ inch) thick. Brush with 3 tbsp. olive oil and set aside. Put the tomatoes on a baking tray, and brush with 1tbsp of olive oil, then sprinkle with caster sugar and a little salt. Bake the tomatoes for 10 mins until soft but still holding their shape. Meanwhile grill the aubergines for 3 - 4 mins on each side or until they are golden. Leave to cool. Take the tomatoes out of the oven and sprinkle with the red wine vinegar. Leave to cool. Put the onions in a saucepan and add the balsamic vinegar. Bring to the boil and cook for 10 -12 mins, until the vinegar has almost gone. Add in the remaining olive oil and cool. Slice the mozzarella and arrange on a platter with the aubergine. Add in the onions in olive oil, and the tomatoes. Put the marinated olives on the side and garnish with rocket leaves and shavings of fresh parmesan. Serve with Italian breads.

Chef's Tips

An ideal wine to accompany this dish would a well chilled bottle of dry crisp Pinot Griggio. If however, you prefer a more fruity wine, why not opt for a Gavi, made in the piedmont region of Italy. Marinated Olives are good companions for antipasto, but they can also be served on their own with drinks before a meal. All you need to do is to put 225g/8oz olives in a bowl with 1 chopped chilli, zest of 1 lemon, 1 garlic clove, 1 tbsp. chopped parsley, 1 tsp. coarse sea salt and 1 tbsp. olive oil. Marinade for at least 1hr at room temperature.